Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me. - Audrey Hepburn
Ingredients for Cake
6 tbsp butter, plus one for greasing pan
8 oz bittersweet chocolate, chopped
6 large eggs, separated
1/2 cup sugar
1 tbsp cocoa for dusting pan
Ingredients for Topping
1/4 cup confectioner's sugar and/or whipped cream
6 tbsp butter, plus one for greasing pan
8 oz bittersweet chocolate, chopped
6 large eggs, separated
1/2 cup sugar
1 tbsp cocoa for dusting pan
Ingredients for Topping
1/4 cup confectioner's sugar and/or whipped cream
Steps for Cake
- Use 1 tbsp of butter to grease a a 9" springform pan; dust with 1 tbsp cocoa powder.
- Melt butter and chocolate over low heat, stirring continuously and removing from heat once in a bit. Keep stirring! Remove from heat once melted - no longer! Cool slightly.
- Whisk in egg yolks. Set bowl aside.
- Beat egg whites in a separate bowl until fluffy with soft peaks.
- Gradually add sugar; beat until stiff peaks form.
- Slowly whisk about 1/4 of the beaten egg whites into the chocolate mixture, until just blended.
- Then FOLD in the rest of the egg whites - VERY gently.
- Pour batter into pan and bake at 300° F for about 40 minutes.
- Cool, then remove sides from spring form pan.
- Dust with confectioner's sugar.
- Serve with whipping cream or ice cream!